Finally, I am back to blogging after a longgg break. Although I was active on my other social media handles yet I missed this space a lot. Okay, so what was keeping me busy? Well, it was some family commitments followed by viral fever 🙁
There are some weekends or days when you just feel like being at home in your pajamas, relaxing or may be watching your favorite series, match or movie or you are just having a lazy day. I too have such days and on those days I think of making a breakfast or snack that can be made in a jiffy and I get back to the “Games of Thrones” series to which I am hooked these days.
Its pouring in Mumbai and my cravings for garma- garam bhajiya with adrak wali chai was already on its peak when I decided to keep aside my healthy eating idea and decided to stuff myself with some crispy and piping hot bhajiyas or pakoras. I love and also miss all the varieties of pakoras be it moong dal, channa dal, potato or onion made by mom and how much I enjoyed it with the green, tamarind and tomato sauce too. Moong dal pakora being one of my favorite is also very popular in Mumbai and is easily available with any street-food vendor. I love the texture of moong dal bhajiya, this deep fried bhajiya is crispy from outside, soft and porous from inside.
In this scorching summer of Mumbai, I am always in search of some light meal options. I am also a firm believer that the breakfast being the most important meal of the day shouldn’t be compromised at all. I am a breakfast person and love to explore different options for my breakfast. Recently, I have discovered my new love for parfaits. Parfaits are frozen dessert which is made using curd (dahi).
Desi- Chinese the Indianized version of Chinese cuisines is popular throughout India. This great fusion is accepted and relished by everyone. I am also fond of Chinese cuisines and prepare them quite often in my kitchen. “Namkeen Sewaiyan” or “Vermicelli Upma or Pulav” is a popular evening snack or breakfast. I thought why stick to only noodles so I gave the vermicelli recipe a twist from the regular onion-tomato version and created the Chinese version of vermicelli. Check out the recipe: